1) 1 can chick peas, rinsed & drained
2) 1/3 c olive oil
3) 3 T lemon juice
4) 2 cloves garlic, crushed
5) 2 T tahini
6) 1/2 t salt
7) 3 c fresh baby spinach
8) 2 marinated artichoke hearts, finely chopped
9) 2 T pine nuts
Mix 1) to 6) in food processor till smooth.
Steam 7) squeeze dry and chop.
Add to 8) Reserve 1 T for topping.
Add rest to chick pea mix.
Toast 9)
Serve hummus with reserved spinach, pine nuts and olive oil on top.
